Storage & Handling Guide
Maximize shelf life and preserve quality with proper storage conditions. Essential guidelines for warehouse managers, importers, and distributors.
Understanding Water Activity (aw)
Water activity (aw) measures the amount of water available for microbial growth in food products. Unlike moisture content, aw directly indicates product stability and shelf life potential.
Why aw Matters for Dried Fruits:
- aw ≤0.60: Prevents all bacterial and most mold growth
- aw 0.60-0.70: Some molds may grow slowly
- aw >0.70: Risk of yeast and mold proliferation
Water Activity Scale
Storage Conditions by Product Category
Dried Fruits
- •Store in cool, dark area
- •Keep sealed when not in use
- •Check for condensation regularly
Warehouse Best Practices
Temperature Monitoring
Use data loggers to track 24/7 temperature. Set alerts for deviations >2°C from target range.
Humidity Control
Install industrial dehumidifiers in tropical climates. Maintain consistent RH levels year-round.
Pallet Placement
Keep pallets minimum 10cm off floor and 50cm from walls. Allows air circulation and prevents condensation.
FIFO Rotation
First-In-First-Out system is essential. Label all incoming stock with receipt dates clearly visible.
Pest Control
Regular fumigation schedule. Use pheromone traps for early detection. Seal all entry points.
Ventilation
Ensure adequate air circulation to prevent moisture pockets. Avoid dead zones in warehouse corners.
Packaging Integrity Guidelines
Moisture Barrier Films
Use high-barrier packaging (MVTR <1g/m²/day) to prevent moisture ingress during storage and transit.
Nitrogen Flushing
Essential for high-fat products like coconut to prevent oxidation. Maintain O₂ <2%.
Vacuum Sealing
Extends shelf life by 30-50% for dried fruits. Reduces oxidation and moisture absorption.
Re-sealing Protocol
After sampling, immediately reseal with heat sealer. Never use clips or folds for bulk storage.
Common Storage Mistakes to Avoid
Storing near heat sources
Consequence: Accelerates oxidation, causes moisture migration, and degrades color/flavor compounds
Solution: Maintain 2+ meter distance from heaters, machinery, or sun-exposed walls
Direct sunlight exposure
Consequence: UV degradation of natural pigments (carotenoids, anthocyanins) and vitamins
Solution: Use opaque packaging and store in windowless areas or use UV-blocking films
Humidity fluctuations
Consequence: Causes moisture cycling - products absorb/release water, leading to caking and mold
Solution: Maintain steady RH with HVAC systems; avoid opening warehouse doors frequently
Improper sealing after sampling
Consequence: Exposed product absorbs ambient moisture rapidly, especially finely cut products
Solution: Use heat sealers or zip-lock closures immediately. Never leave bags open overnight
Floor storage without pallets
Consequence: Ground condensation transfers moisture to bottom cartons; pest access easier
Solution: Always use pallets. Consider moisture-barrier floor sheets in humid climates
Product-Specific Storage Reference
| Product | Temperature | Humidity | Water Activity | Shelf Life |
|---|
View individual product pages for complete specifications and COA downloads.
Storage FAQ
Need Custom Storage Guidance?
Our technical team can provide storage recommendations specific to your warehouse conditions and product requirements.